Food Friday: Vegan Samoas | Healthy Desserts

Excited to get Food Friday back on track! This week I wanted to share a healthy dessert recipe. I am a big believer in cheat meals – I actually think it’s key to a great body – but I still love to make it as healthy as possible whenever I can. That’s why I love looking for healthy versions of desserts. Satisfies the craving but doesn’t set you too far back in your fitness goals. I found the recipe for these vegan samoas cookies on this amazing Instagram called @delish_health_recipes.

INGREDIENTS:

Shortbread cookie:

1/2 cup Earth Balance Original

1/4 cup sugar

1/2 teaspoon vanilla extract

1 tablespoon vanilla soy milk

1 cup whole wheat flour

1/8 teaspoon baking powder

1/8 teaspoon salt

Coconut topping:

2/3 cup sugar

3 tablespoons Earth Balance

1/2 cup vanilla soy milk

1/2 teaspoon vanilla extract

3/4 cup shredded coconut

Chocolate drizzle:

1 cup dairy-free chocolate chips

DIRECTIONS:

Line two baking sheets with parchment paper or silicone mats.

In a medium bowl, beat together the Earth Balance, sugar, vanilla extract, and soy milk until creamy.

Add the flour, baking powder, and salt until well combined.

Knead the dough into a ball and place it in the bowl.

Place the dough in the fridge for 20 minutes to firm up a bit.

Preheat your oven to 350ºF. Roll the dough out on a well-floured surface until it’s about one-quarter inch thick.

Using a circular cookie cutter or glass, cut out cookies and place them on the lined cookie sheet. Use a smaller cookie cutter or the top from a water bottle to make the little circle inside.

Bake the cookies for 10 to 12 minutes, or until they begin to brown on the edges. Allow them to cool completely on a rack.

Now for the caramel topping. In a small pan over medium heat, melt the sugar, stirring constantly. The sugar will melt, then start to caramelize. Right when the caramel starts to smoke, add the Earth Balance and the soy milk, whisking to combine.

Continue to cook until slightly thickened, and you can see the bottom of the pan when you slide your spatula across the bottom.

Take it off the heat and stir in the vanilla and the coconut.

Once it’s cool, spread the mixture evenly on the shortbread cookies. Place the cookies in the fridge for 20 minutes.

Using a double boiler, melt the chocolate chips (see instructions here). Dip the shortbread bases in the chocolate. Place the cookies chocolate side down on the parchment paper or a silicone baking mat to firm up. Then use a toothpick to make the signature chocolate lines across the tops of the cookies.